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START FIRE    –             CHEESE FONDUE             INGREDIENTS:        -1 garlic clove-1 1/2 cups dry white wine-1 tablespoon cornstarch-1/2 pound Emmental cheese-1/2 pound Gruyère

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START FIRE    –             CHEESE FONDUE             INGREDIENTS:        -1 garlic clove-1 1/2 cups dry white wine-1 tablespoon cornstarch-1/2 pound Emmental cheese-1/2 pound Gruyère

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INSTRUCTIONS
1-Rub inside of a quart heavy pot with cut sides of garlic, then take out garlic.

2-Add wine to pot and give a moderate heat.

3-Stir together cornstarch and water in a cup.

4-Gradually add cheese to pot and cook.

5-Stir constantly in a zigzag pattern to prevent cheese from balling up.

6- Mix until cheese is just melted and creamy (do not let boil).

7-Stir cornstarch mixture again and stir into fondue.

WHAT TO DIP

Cubes of French bread, Cubes of apple and pear, Roasted potatoes, Julienned raw red bell pepper, Blanched broccoli florets.

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MACARONIST    –  MACARONS      INGREDIENTS: - 2/3 cup almonds                        1 cup confectioners'sugar      2 large egg white                  1/4 cup granulated sugar jam or other filling

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MACARONIST    –  MACARONS      INGREDIENTS: - 2/3 cup almonds                        1 cup confectioners'sugar      2 large egg white                  1/4 cup granulated sugar jam or other filling

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INSTRUCTIONS
1- Preheat the oven to 250º .Put almonds in a food processor and  process as fine as possible. Add confectioners' sugar and stir until combined.

2.- Mix the dough with all the solids ingredients. Stir again.

3- Whisk eggs and granulated sugar by hand to combine.

4- Add flavoring and food coloring and beat 30 seconds.

5- Add dry ingredients all at once. Fold with a spatula and mix firmly.

6- Put the mixture inside a baked plastic bag to fill and pop in the little molds. Release air bubbles.

7-  Bake the molds sheet at a time.

8- Pipe or spread filling on flat sides of half of cookies. Top with remaining half.

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LAS SUPER CUKIS – STROOPWAFEL INGREDIENTS: 4 cups  flour,  1⁄2teaspoon ground cinnamon, 1⁄2cup granulated sugar,1cup unsalted butter,  2 large eggs, 1(1/4 ounce) package active dry yeast,  1⁄2cup warm water

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LAS SUPER CUKIS – STROOPWAFEL INGREDIENTS: 4 cups  flour,  1⁄2teaspoon ground cinnamon, 1⁄2cup granulated sugar,1cup unsalted butter,  2 large eggs, 1(1/4 ounce) package active dry yeast,  1⁄2cup warm water

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FILLING

1 ¹⁄₂cups packed brown sugar, 1 cup unsalted butter 1 teaspoon ground cinnamon , 6 tablespoons dark corn syrup.
INSTRUCTIONS
1- Preheat a pizzelle iron. Then dissolve the yeast in the warm water. Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
2- Roll dough into 12 small balls.  Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the waffles into two thin waffles and spread with filling.
3- To Make Filling: In a saucepan boil the brown sugar, one cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (112-115°C), stirring constantly.
4- To Assemble: Cut each waffle into 2 thin waffles and spread with filling, let it cool about 1 minute, and squeeze a second cookie on top.Best if eaten after they've cooled and enjoy!

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CHEFS  –  GUMMY BEARS INGREDIENTS                      -1/2 cup fruit juice, such as cranberry, grape, orange or lemonade -2 tablespoons unflavored powdered gelatine-2 tablespoons sugar

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CHEFS  –  GUMMY BEARS INGREDIENTS                      -1/2 cup fruit juice, such as cranberry, grape, orange or lemonade -2 tablespoons unflavored powdered gelatine-2 tablespoons sugar

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INSTRUCTIONS
Special equipment: two 50-bear gummy bear molds

1- Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan.

2- Cook over low heat, stir often, until the gelatin and sugar dissolve completely.

3- Transfer the mixture to a small liquid measuring cup.

4- Put the gummy bear molds on a flat surface and slowly fill each cup to the top.

5- Give each mold a small shake to ensure the mixture settles to the bottom.

6- Refrigerate until the mixture sets, about 10 minutes.

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THE RAINBOWS  –                ICE CREAM RAINBOW INGREDIENTS:                          3 c. heavy cream- 1 14-oz. can sweetened condensed milk- 1 tsp. pure vanilla extract- Red, orange, yellow, green, blue, and purple food coloring

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THE RAINBOWS  –                ICE CREAM RAINBOW INGREDIENTS:                          3 c. heavy cream- 1 14-oz. can sweetened condensed milk- 1 tsp. pure vanilla extract- Red, orange, yellow, green, blue, and purple food coloring

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INSTRUCTIONS
1-In a large bowl using a hand mixer, beat heavy cream in medium peaks form.

2-Fold in condensed milk and vanilla until mixed, then divide mixture in six bowls.

3-Add a different color food coloring to each bowl and mix it.

4-Spray a pan and line with a large piece of plastic wrap.

5- Layer colors in order from red to purple.

6-When all colors have been used, freeze until firm, about 5 hours.

7-When ready to serve, take out of the freezer and remove from pan. Slice and serve.

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SUPER STARS and ALGODONIS            –  COTTON CANDIES           INGREDIENTS-4 cups of sugar-1 cup of corn syrup-1 cup of water-¼ teaspoon of salt-1 tablespoon of raspberry extract (can use other extracts, such as almond, orange, or vanilla)-2 drops of pink food coloring-Lollipop sticks for serving.

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SUPER STARS and ALGODONIS            –  COTTON CANDIES           INGREDIENTS-4 cups of sugar-1 cup of corn syrup-1 cup of water-¼ teaspoon of salt-1 tablespoon of raspberry extract (can use other extracts, such as almond, orange, or vanilla)-2 drops of pink food coloring-Lollipop sticks for serving.

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INSTRUCTIONS
1- Combine the ingredients. Put 4 cups of sugar, 1 cup of corn syrup, 1 cup of water, and 1/4 teaspoon of salt into the saucepan . Stir the ingredients together until the sugar is melted.

2- Heat the mixture to 220º .Then pop the hot liquid into a heatproof container.

3- Add the extract and food coloring that you're using and stir the ingredients well. Pop above the raspberry extract and pink food coloring.

4-Set up a laying-parchment paper over your work table.

5-  Spin the Sugar. Hold it over the pot and drip the sugar back into the container. Hold it again about one foot and swing it back and forth different times.Keep going until you’ve got a nest of sugar

6- Put Cotton Candy on Lollipop Sticks. Wrap each batch of cotton candy around a lollipop stick and serve.

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THE PROS –                  ROLLED ICE CREAM              INGREDIENTS : -1 pt (480 mL) heavy cream- 1 can sweetened condensed milk-1 pinch salt    -topping of your choice

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THE PROS –                  ROLLED ICE CREAM              INGREDIENTS : -1 pt (480 mL) heavy cream- 1 can sweetened condensed milk-1 pinch salt    -topping of your choice

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INSTRUCTIONS
1-Stir the heavy cream, condensed milk, and salt in a bowl.

2-Pour the mixture over a half  pan.
3-Sprinkle any chopped-up toppings you like. Mix the toppings into the ice cream base .

4-Freeze for at least 4 hours.

5-After the ice cream is frozen solid, remove from the freezer with a metal spatula push carefully forward.

6-Place the rolled ice cream in a bowl and top with any toppings you desire.

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SUPER RAINBOW and DAGIKI RAINBOW BUNDT CAKE INGREDIENTS:-2 sticks (1 cup) unsalted butter, plus more for the pan- 3/4 cups all-purpose flour, plus more for the pan -1/4 teaspoon fine salt-1 tablespoon milk-2 teaspoons pure vanilla extract-4 large eggs plus 1 yolk-1 1/3 cups sugar-3 cups sweetened flaked coconut-Red, yellow, green and blue food coloring, for the coconut-One 16-ounce can vanilla frosting-12 regular marshmallows

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SUPER RAINBOW and DAGIKI RAINBOW BUNDT CAKE INGREDIENTS:-2 sticks (1 cup) unsalted butter, plus more for the pan- 3/4 cups all-purpose flour, plus more for the pan -1/4 teaspoon fine salt-1 tablespoon milk-2 teaspoons pure vanilla extract-4 large eggs plus 1 yolk-1 1/3 cups sugar-3 cups sweetened flaked coconut-Red, yellow, green and blue food coloring, for the coconut-One 16-ounce can vanilla frosting-12 regular marshmallows

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INSTRUCTIONS
Special utensil/tool: a 12-cup Bundt pan

1-Prepare the oven preheating to 200º and put butter and flour on the bundt pan.

2- Mix the flour and salt into a medium bowl. Stir together the milk, vanilla, eggs and yolk until combined.

3-Pop it in a stand mixer  using a  paddle-spoon. Beat the butter until smooth. Add the sugar 1/4 cup at a time and beat about 5 minutes.

4-Pop the mixture in the pan and put it inside the oven about an hour or until the dough is cooked.

5-Cool the cake in the pan on a rack, 10 to 15 minutes.

6-Meanwhile, prepare all the food coloring to fill 6 small plastic bags (red,yellow orange,green, blue and  purple food coloring)

7-  Empty the bags into stripes on a baking sheet. Let  for 1 hour to dry out .

8- Cut the cake in half to get 2 semi-circles. Stand up the cake pieces like 2 arches and push them together back-to-back to make 1 arch.

9-  Using a butter knife  cover the cake pieces with frosting on all sides except the bottoms.

10- Put over the different  colors of the frosting one by one. Decorate as you want until you get a rainbow.

11- Cut each marshmallow in half. Adhere the sticky cut sides to the platter .

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ACROX- STRAWBERRY PIE INGREDIENTS:  -1 unbaked pastry shell -3/4 cup sugar-2 tablespoons cornstarch-1 cup water-1 package (3 ounces) strawberry gelatin-4 cups sliced fresh strawberries-Fresh mint, optional INSTRUCTIONS                       1-Line a  pastry dough with a double thickness on a bowl. 2-Bake at 200° for 8 minutes.  Remove foil ; bake 5 minutes longer. Reserved  until get cool on a wire rack.                3-In a small saucepan, mix  the sugar, cornstarch and water until smooth. Bring to a boil.                                           4- cook and stir for 2 minutes or until thickened. Remove from the heat.                          5-Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.                                      6-Meanwhile, arrange strawberries in the crust and pour gelatin mixture over berries.

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ACROX- STRAWBERRY PIE INGREDIENTS:  -1 unbaked pastry shell -3/4 cup sugar-2 tablespoons cornstarch-1 cup water-1 package (3 ounces) strawberry gelatin-4 cups sliced fresh strawberries-Fresh mint, optional INSTRUCTIONS                       1-Line a  pastry dough with a double thickness on a bowl. 2-Bake at 200° for 8 minutes.  Remove foil ; bake 5 minutes longer. Reserved  until get cool on a wire rack.                3-In a small saucepan, mix  the sugar, cornstarch and water until smooth. Bring to a boil.                                           4- cook and stir for 2 minutes or until thickened. Remove from the heat.                          5-Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.                                      6-Meanwhile, arrange strawberries in the crust and pour gelatin mixture over berries.

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THE CRACKS  –          SPECIAL CUPCAKE           INGREDIENTS             1package Devil’s Food Cake mix, 1 package instant chocolate pudding mix,1 cup sour cream,1 cup vegetable oil, 4 eggs, 1/2 cup warm water, 1 teaspoon of vanilla INGREDIENTS for the BUTTERCREAM 4 sticks unsalted butter, 1 tablespoon clear vanilla extract, ¼ teaspoon sea salt, 2 pounds  sugar,4 tablespoons Southern Comfort              INGREDIENTS for the  GARNISH1/2 cup semisweet chocolate chips melted and cooled

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THE CRACKS  –          SPECIAL CUPCAKE           INGREDIENTS             1package Devil’s Food Cake mix, 1 package instant chocolate pudding mix,1 cup sour cream,1 cup vegetable oil, 4 eggs, 1/2 cup warm water, 1 teaspoon of vanilla INGREDIENTS for the BUTTERCREAM 4 sticks unsalted butter, 1 tablespoon clear vanilla extract, ¼ teaspoon sea salt, 2 pounds  sugar,4 tablespoons Southern Comfort              INGREDIENTS for the  GARNISH1/2 cup semisweet chocolate chips melted and cooled

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INSTRUCTIONS for the CUPCAKES
1- Preheat  the oven to 200º  and line 12 cup muffin tins with paper liners.

2- In the bowl with a hand mixer, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

3-Divide the batter in the prepared pans.  Bake for 20-25 minutes

4- Cool cupcakes on a wire rack.

INSTRUCTIONS for the FROSTING

1- Cream the butter in the bowl of an electric mixer. Add the vanilla extract and salt.

2.Adding in the sugar and mixing after each addition.

3- Then  add in the Southern Comfort and mix well light.

4- Pipe frosting onto cupcakes.

INSTRUCTIONS for the GARNISH

Place melted chocolate into piping bag or plastic storage bag and cut  off the tip.

Sprinkle buttercream with the melted chocolate and top with Southern Comfort Caramel Corn.

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For 4  servings

1) Ingredients:

- lettuce
- carrots
- olives,
- olive oil, salt, vinegar
- salami, tuna

2) Tools:
- a knife
-a spoon
-a fork
-a bowl
-a plate

3) Instructions:

STEP 1

CUT THE LETTUCE AND CUT AND PEEL THE CARROTS AND WASH ALL.THEN RESERVED.

STEP 2
CUT THE HAM OR TUNA IN SMALL PIECES TO DECORATE THE SALAD.

STEP 3

PUT THE OLIVES ONTO THE SALAD....

STEP 4
SEASON WITH OIL ,SALT AND VINEGAR AS YOU LIKE...

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For 4  servings

1) Ingredients:

- eggs
- sugar
- margarine
- flour
- baking powder

2) Tools:
- paper mould for cup-cakes
-a teaspoon
-a fork
-a bowl

3) Instructions:

STEP 1

PUT THE MARGARINE, FLOUR, EGGS, SUGAR AND THE BAKING POWDER INTO A BOWL.

STEP 2

MIX UP UNTIL YOU GET A DOUGH.

STEP 3

PUT A LITTLE BIT OF DOUGH INTO THE PAPER MOULD WITH A TABLESPOON.

STEP 4
PUT THE PLATE INTO THE OVEN FOR 15 MINUTES.
WHEN THE CUP-CAKES ARE COLDER YOU CAN DECORATE THEM WITH TOPPINGS.

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For 4  servings

1) Ingredients:

-2 eggs
- 2 slices of wholemeal bread
- spreadable butter or margarine

2) Tools:
-a small saucepan
-a tablespoon
-a toaster
-a bowl
- 2 egg cup

3) Instructions:

STEP 1

BOIL THE EGGS FOR 4 MINUTES.

STEP 2

PUT THE BREAD IN THE TOASTER.

STEP 3

REMOVE THE EGGS WITH A SLOTTED SPOON.

STEP 4
PLACE EACH EGG IN AN EGG CUP AND TAP THE TOP WITH THE BACK OF A TEASPOON.

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For 8 pancakes

1) Ingredients:

-2 cups flour

-2 cups milk

-2 eggs (beaten)

-1/3 cup butter (melted)

-2 tablespoons sugar (optional)

-2 teaspoons baking powder

-1/2 teaspoon salt

2) Instructions:

STEP 1

In a large bowl mix up the flour, milk, beaten eggs, melted butter, sugar, baking

powder and salt.

STEP 2

When the mixture is ready, put some butter into a frying pan and put it on to heat.

Pour about 1/4 cup of the mixture into the frying pan for each pancake.

STEP 3

Cook until pancakes begin to bubble.

Flip or toss once and cook for 1 to 2 minutes longer.

STEP 4

Serve with lemon and sugar, maple syrup, jam or fruit.